1-First step: prep everything before you turn on the stove Start by patting the shrimp dry with paper towels. This helps them sear instead of steam. Dry shrimp also hold seasoning better, so you get more flavor in every bite. Season the shrimp with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then set them aside while you get the skillet ready.

2-Second step: sear the shrimp quickly Place a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Once the oil is hot and shimmery, add the shrimp in a single layer. Cook them for about 2 minutes on the first side, then flip and cook for another 1 to 2 minutes. The shrimp should turn pink and opaque, but they should still look tender. Move them to a plate right away so they do not overcook.

3-Third step: build the garlic base Lower the heat to medium and add 2 tablespoons butter to the same skillet. Let it melt, then stir in 1 tablespoon minced garlic. Cook for about 30 seconds, just until fragrant. Garlic can burn quickly, so keep it moving in the pan. This short step gives the sauce its deep, savory flavor.

4-Fourth step: deglaze the pan Pour in 2 tablespoons white wine and stir well, scraping up any browned bits stuck to the bottom of the skillet. Those bits carry a lot of flavor, so do not skip this part. Let the wine simmer for about 1 minute so the sharp alcohol taste cooks off. If you prefer not to use wine, chicken stock works well here too.

5-Fifth step: make the creamy sauce Slowly pour in 1 1/2 cups heavy cream while stirring. Add 1 teaspoon Italian seasoning and let the sauce come to a gentle simmer. Do not boil it hard, since that can change the texture. Let it cook for 2 to 3 minutes until it starts to thicken slightly. Then stir in 1/2 cup shredded white cheddar cheese. The cheese should melt smoothly into the sauce and make it rich and velvety.

6-Sixth step: return the shrimp to the skillet Add the cooked shrimp back into the pan and gently toss them in the sauce. Let everything warm together for about 1 minute. This is the moment when the shrimp soak up all that creamy garlic flavor. Be careful not to let them sit in the pan too long, or they may turn rubbery.

7-Final step: finish and serve Turn off the heat and sprinkle 1 tablespoon finely chopped fresh parsley over the top. The parsley adds color and a fresh bite that balances the rich sauce. Serve the shrimp right away over pasta, rice, mashed potatoes, or crusty bread. If you want a simple side, try it with garlic noodles or pair it with a veggie side like Chinese broccoli with oyster sauce.